France
Main course
Sea Bass with Crispy Skin in Basil sauce
40Min
Easy
4 Mediums
Tomatoes, diced
3 tbsp
Olive oil
8 Cloves
Garlic, finely chopped
8 sprigs
Fresh thyme, chopped
1 piece
bay leaves
2 cubes
MAGGI® Chicken Bouillon Less Salt
1 pinch
Ground Black Pepper
1200 g
Seabass fillets
300 g
fresh basil leaves, chopped
500 mL
Water
200 g
Mushroom, cut into slices
40 g
Lemon juice
20 g
fresh basil leaves, chopped
.
Nutrition Value
Information per serving
Instruction
40 Minutes
Step 1
Skin and make the tomatoes in to halves. Squeeze them gently to remove the seeds and excess liquid. Place it in a baking dish, then brush the tomatoes with 1 tablespoon of the olive oil and 4 garlic cloves thinly sliced, 4 thyme sprigs and bay leaf; season with half cube of MAGGI® Chicken Bouillon Less Salt, finely chopped, and black pepper. Bake for 40 mins at 90 °C.
Step 2
Marinate the sea bass fillets by brushing them with 1 tablespoon olive oil with a small kitchen brush, 4 thinly sliced garlic cloves, 4 thyme sprigs and season with half cube of MAGGI® Chicken Bouillon Less Salt, finely chopped, and black pepper.
Step 3
Dip the fresh basil leaves in boiling water. Immediately remove them and refresh quickly in cold running water, dry thoroughly and transfer to a blender. Add in 1 tablespoon olive oil. Season with black pepper.
Step 4
Bring the 500 ml of water to a boil, season with MAGGI® Chicken Bouillon Less Salt cube. Add the chicken stock slowly to the blender to achieve a pouring consistency.
Step 5
Cut the mushrooms into 4 pieces and dip in boiling acidic water (lemon juice & water). After which you need to take out and drain thoroughly.
Step 6
Score the fish skin to a lozenge shape with a sharp knife. Transfer to a non-stick pan and cook the fish skin side down for 7 mins without turning.
Step 7
Place the tomato halves on a serving dish and top with the crispy sea bass fillets. Sprinkle with the mushroom and thin shreds of basil. Pour the sauce around the fish.
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